Feb 3, 2012

Malvani Chicken Curry

Homemade MalvaniMasala

Malvani cuisine is very popular in Mavani region of the Western coast of India. This masala is very useful for seafood and coconut based dishes. Nagkeshar (Marathimoku) and dagadphool (stone / kalpasi) available at Annachi store in Chennai. Recipe adapted from Maharashtra Tourism.

Makes: 90 g

You will need

50 g whole dry red chillies

1/4 cup (50 g) coriander seeds (dhania)

12 cloves (loung)

7-8 black peppercorns

2 teaspoons fennel seeds (saunf)

1/2 teaspoon cumin seeds (jeera)

3/4 teaspoon caraway seeds (shahijeera)

2 black cardamoms

5 two inch sticks cinnamon

1 1/2 tablespoons stone flower (dagadphool / kalpasi)

1/2 teaspoon nagkeshar (Marathimoku)

1/2 teaspoon mustard seeds (rai)

1 inch piece turmeric stick

1/2 teaspoon asafoetida (hing)

1 nutmeg

1/2 star anise

Method

In an iron kadai / pan, first dry roast dried red chillies and coriander seeds (approximate frying time 12 – 15 minutes on a medium to low heat). Then add other ingredients. Stir continuously until fragrant and crisp (approximate time on a medium to low heat 12 - 15 minutes). Keep aside to cool for 15 – 20 minutes and then make a fine powder in a mixer. If using a small mixer bowl, grind in 2 batches. Store in an airtight container.

Malvani Chicken Curry

Serves: 3 - 4

You will need

For chicken:

500 g chicken, cut into medium size pieces

½ teaspoon salt

½ teaspoon turmeric powder

½ teaspoon red chilli powder

Method

Wash and clean chicken pieces. Drain out water thoroughly. In a wide bowl, marinate chicken pieces with above ingredients. Keep aside for half an hour.